The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1887-01-06
SOMETHING NEW ABOUT SOUPS.
DY HELEN CAMPBELL.

| .malg. N copyrighted lSs7.l .a. 3.
The Household Department, an ineyita
bio column in every weekly journal, woult
seem to have reducsd instruction to {
science, and made further repetition O
first principles unnecessary and even gu
psrtluous. And yet, as I write, comes
vail from ayouug housekoeper on Da.
kcta farm, "Oh, send me TOW rules thu,
can trust and that will fit my preaon.
limitations In the way Of stores" while q
recent stay In q remote corner OF New
England has given convincing proof that
cooking schools and cookery books, and
even Household Departments, have still
occupation before them for long time to
come. rs - rWl
In the New England hill village the
butcher appeared but once week, and
tho interval was devoted to pork and salt
fish. On the Dakota farm be does not ap.
pear at all. Game now and then a sheep
killed and shared with neighbor three
miles beyond, and chickens no an occasion.
al luxury are the only resources outsidet he
canned goods Of every description on
which tho Western housekeeper must
rely. siialilaa gs III
u never. knew how We depended on
meat as the great standby till l came
he,e," writes the same discouraged house.
keeper. I'VE can't afford the expensive
csnued SCUBA. and 80 can only ONCE in o
while make .one with any resemblance to
mothers. Hers always began with beef
shin l know, but how II you have neither
beef nor vhin?" F7
This is how. Here are four rules for
four sonps, each one fsvorous, nourish.
ing, satisfactory, yet not en- ounce Of
meat required in either. They have been
made Tor years, are Instantly adopted
when oncs tested, and yet, somehow,
though they have been included in cook
books and taught in cookiEg-echools. they
are .,ill unknown to tho average house
keeper. And the average housekeepsr
whether Oh New England or Dakota
farm, would rather Try her pork and
potatoes tnres hundred and sixty.6ve
times in the. year, and supplement them
with pickles and Pic, than tolloH + new
rule carefully. q She is tired, poor soul
She docs not believe in rules, bYt she
she would DO less tired Il she did, aud il
che refreshed herself with some Of the re-
aulta OF rules She will probably not
follow these, but one housekeeper at least
will, aud Que convert even ia sufficient to
exhilarate the genuine missionary. The
Ingredients for these soup9 may be had In
the eimuleat and most limited OF store
tooms, and knowing their preparation
well, means knowing also how te vary
combinations indefinitely. 'Ty
BEAN Soup.-One quart OF any kind OF
dried beans, soaked over night; three
quarts OF cold water; throe onions; one
large spoonful Of butter OF beef dripping;
hall 4 carrot; one tablespoonful Of salt
quarter Of a salt spoonful OF red pepper, a
stalk Of celery or salt spoonful Of celery
salt. Cut up the onions unl hroyn them
in the butter or drippings; then put all
Ingredients over the FIRE together and boil
very Blowiy five or si9 hours. Rub all
through course seive; return to tire and
il there is any separation Of the bean from
the LIQUID. add ono tablespoonful of corn
starch or flour Dissolved in little water,
and boil for minute. A Glove or two is
often boiled with the bears, and cup OF
milk or cream enrches the soup. A can
Of tomato added, makes another change,
and little pork can always ba used if de-
sired, while the remains OF baked beans
make an excellent soup.
PoTAro soup.-Six large, or ten medi-
UNI eizsd potatoes; one quart Of milk half
An onion minced; one stalk Of celer7 or
seaspoonful of celery salt; one tea! n.on-
full Of flour; one teaspoonful OF salt; one
tablespoonful OF pepper; one tablespoonful
Of butter. Wash and peel potatoes, let
them lie in water half an hour or 30, and
then boil till soft, In the meantime boil
tho milk in a double boiler with the onion
and seasoning. Mash the potatoes alter
the vi water has been drained off
and add to tho milk, Put through seiye
and return to sauce pan. Melt the tea
spoonful Of butter and when It bubbles
add the -four; stir moment and pour into
the SOUP. Boil three or four minutes and
serve very hot. Should the soup seem too
thick add a cup Of het milk Or water. This
may be varied by ueing tablespoonful OF
chopped parsley instead Of celery, and
two eggs may be beaten light and added.
ToMayo Houp-One quart can, or twelve
fresh tomatoesI two s.Haii anlops; one
small carrot; half small turnip, some
eprigB Of parsley; one Glove; one quart Of
boiling water, all cut iine and boiled one
hour. AS the water boils away add more so
that the quantity may remain the came.
Put through Q ssiye; return to the FIRE,
and season with one even teaspoontul
each Of salt and sugar, and a tablespoon
full of pepper. Cream tablespoonful Of
butter with two Of Honr, adding hot soup
until 1t pou1u easily. Pour into the soupi
boil five minutes and serve with toasted
crackers or dice Of fried bread. .'s s2
SALMON SopP Of pure salmon. Oncsmall
can, or pound of salmon, freed from all
skins, bones etc. Ono quart OF milk, one
Tablespoonful Of butter and two OF flour, one
teaspoontul OF salt and tablespoonful Of
pepper. Put over the milk in double
boiler and when it hai!s add seasoning
and the butter and flour, which have
been creamed together, and thinned by
half q cup Of boiling water. Rub through
a Heive with potato masher; return to fire
for minute and serve very hot. A small
portion OF the salmon will remain in the
seiva, and makeH nice breakfast diah by
i adding an equal amount OF mashed 20